Avocado-Cilantro Pasta Salad
This Avocado-Cilantro Pasta Salad will become a new summer favorite!
Servings: 12 servings
Ingredients
For the salad
- 1 box rotini pasta 16 oz.
- 1 bag frozen corn, thawed and drained 12 oz.
- 1 can black beans, rinsed and drained 15 oz.
- 1 can sliced black olives, drained 2.25 oz.
- ⅓ cup red onion chopped
- ⅓ cup red pepper chopped
- 1 package cherry tomatoes 10 oz.
For the dressing
- 2 large avocados
- 1 lime juiced
- ½ cup cilantro leaves
- 3 cloves garlic minced
- 2 green onions roughly chopped
- 1 jalapeno seeds removed
- ½ cup buttermilk
- 1 teaspoon ground cumin
- Salt & pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- Place the drained pasta in a large bowl with the remaining salad ingredients. Set aside.
- In a blender, place all of the dressing ingredients. Cover and blend until well combined.
- Pour the avocado mixture over the pasta mixture. Stir to combine.
- Refrigerate for 2 hours before serving.
Notes
- Serve on its own for a light lunch. Add chicken on the side for a full meal.
Nutrition
Calories: 319kcal | Carbohydrates: 47g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 662mg | Potassium: 529mg | Fiber: 8g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 2mg
